Overview

This volume offers an original and innovative collection of fresh approaches to the investigation of the idea of taste. It is divided into three sections: the concept of taste; taste and culture; and gustatory taste. The papers in all three parts deal with the way that aesthetics interpenetrates discussions of food, political conflict, art appreciation, aesthetic judgement, and education. These are fresh, never-before published contributions from a range of scholars, using the most recent literature in their areas of expertise. There is no other book available that collects the latest research in this field, and, as such, it represents a key contribution to recent aesthetic, and more broadly philosophical, interest in matters of taste.

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9781527521513

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Professor Lars Aagaard-Mogensen's numerous published works include Culture and Art and Worldmakings' Ways, and more than 150 articles, reviews, and poetry in a wide variety of journals. After many years of teaching philosophy in the USA, including at Washington University in St. Louis and the School of Visual Arts in New York, he is now the co-founder and Director of Wassard Elea, a refugium for artists and scholars in Ascea, Italy, and Editor of the journal Wassard Elea Rivista.Jane Forsey is the author of The Aesthetics of Design, as well as numerous articles on philosophical aesthetics. The Possibility of the Sublime is a recent collection of critical responses to her work on the sublime.

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